Apricot Habanero Candied Bacon Spinach Salad

Apricot Habanero Candied Bacon Spinach Salad

Featuring

This fresh and colorful salad turns bacon into a sweet spicy star using Apricot Habanero. The jam is brushed on bacon for a quick candied coating and then whisked into a bright vinaigrette that lightly dresses baby spinach, strawberries, and toasted pecans.

Ingredients

Apricot Habanero Candied Bacon

• 6 slices thick cut bacon
• 1/4 cup Apricot Habanero jam
• 1 teaspoon apple cider vinegar

Salad

• 5 cups baby spinach, loosely packed
• 1 cup sliced strawberries
• 1/2 cup crumbled feta or goat cheese
• 1/3 cup toasted pecans, roughly chopped
• 2 tablespoons thinly sliced red onion

Apricot Habanero Vinaigrette

• 2 tablespoons Apricot Habanero jam
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, to taste)
• 1 to 2 teaspoons water, as needed to thin
• Pinch of kosher salt
• Freshly ground black pepper

Instructions

1. Candy the bacon
   1. Preheat the oven to 375°F. Line a rimmed baking sheet with foil and place a wire rack on top.
   2. Lay the bacon slices on the rack in a single layer.
   3. In a small bowl stir together 1/4 cup Apricot Habanero jam and 1 teaspoon apple cider vinegar.
   4. Brush a thin layer of the jam mixture over the top of each bacon slice.
   5. Bake for 8 to 10 minutes, then carefully flip the bacon.
   6. Brush the second side with more Apricot Habanero mixture and bake another 6 to 8 minutes, or until the bacon is deep golden and sticky. Watch closely so the sugars do not burn.
   7. Remove from the oven and let the bacon cool on the rack. It will crisp further as it cools. Once cool, chop into bite sized pieces.
2. Prepare the salad ingredients
   1. Place the baby spinach in a large salad bowl.
   2. Add the sliced strawberries, crumbled feta or goat cheese, toasted pecans, and sliced red onion.
   3. Set aside while you make the vinaigrette.
3. Make the Apricot Habanero vinaigrette
   1. In a small jar or bowl combine 2 tablespoons Apricot Habanero jam, olive oil, apple cider vinegar, Dijon mustard, honey if using, a pinch of salt, and a few grinds of black pepper.
   2. Whisk or shake until the dressing is smooth and slightly thickened.
   3. If the dressing seems too thick, add 1 to 2 teaspoons water a little at a time until it reaches a pourable consistency.
   4. Taste and adjust seasoning with more salt, pepper, or vinegar if desired.
4. Assemble the salad
   1. Add the chopped Apricot Habanero candied bacon to the bowl with the spinach and fruit.
   2. Give the vinaigrette a quick whisk or shake, then drizzle about two thirds of it over the salad.
   3. Toss gently until everything is lightly coated. Add more dressing if needed to reach your preferred amount.
5. Serve
   1. Transfer the salad to a serving platter if you like, or serve directly from the bowl.
   2. Offer the remaining dressing on the side for extra drizzling.
   3. Place the jar of Apricot Habanero on the table so anyone who loves extra heat can add a small spoonful on top of their portion.

Tips

• To toast pecans, spread them on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring once, until fragrant.
• For a heartier meal, add sliced grilled chicken or cooked quinoa to the salad.
• The candied bacon can be made a few hours ahead. Keep it at room temperature on the rack so it stays crisp.